You’re going to love these juicy, sticky, and tangy vegan ribs. Smother vegan BBQ tempeh ribs in a delicious homemade sauce and baked and basted to make this mouth-watering bbq classic! Serve on your favorite summer holidays like Memorial Day, Labor Day, and the 4th of July.
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As the sun is finally here I’ve been searching for the best seasonal recipes and this one ticks all the boxes. These vegan tempeh ribs are my new go-to vegan summer BBQ recipe! They are packed with flavor, satisfying, easy-to-prepare, and a healthier alternative to classic fried ribs.
The homemade BBQ sauce brings the tempeh to life. Mix together with less than 10 ingredients that you probably already have on hand! These tempeh ribs can be served at the next BBQ or cookout and serve as an appetizer or side with rice or veggies!
Vegans and omnivores alike will love ’em!
Recommended Ingredients & Equipment
All you need need to make this mouth-watering appetizer is good quality tempeh, a couple of condiments, seasoning and a splash of apple cider vinegar. It’s that easy!
Here is everything you need.
Ingredient Notes
- Tempeh – There are lots of different types of tempeh. Feel free to use your preferred type.
- Mustard – is added to the BBQ sauce to give it a kick! Feel free to omit if you don’t like mustard.
- Vinegar – This will give the sauce a distinctive sour flavor. Feel free to add less or more depending on your taste.
Recommended Equipment
For this recipe, you will need a cutting board, a good quality chef’s knife, a small saucepan, and a basting brush. (<<affiliate links)
Step-by-Step Instructions
Step One – Make the BBQ Sauce
Start by preheating the oven to 400F. Then, cover a baking sheet with parchment paper and set side for later.
Add all the BBQ sauce ingredients (everything but the tempeh) to a saucepot and place it over medium heat. Then, bring the sauce to a boil and stir occasionally. Once the sauce begins to boil, reduce the heat to a low simmer, let it cook until it becomes thick and stir occasionally. It should take about 20-25 minutes for the sauce to thicken. Once the sauce coats the back of a wooden spoon, your BBQ sauce is ready!
Don’t forget to stir the sauce from time to time as this will help the ingredients to combine properly and ensure that you get the correct consistency.
Time Saving Tip: Wanna save on time? Skip the homemade BBQ sauce and opt for your favorite store bought option instead!
Step Two – Prepare Vegan Ribs
Once the sauce is ready, cut the tempeh into thin strips (between 1/2″ and 1″ thick) and place them on the prepared baking tray. Then, use a basting brush to smother each strip generously with the bbq sauce. Bake the tempeh for 15 minutes.
Pro Tip: Leave a slight gap between the tempeh when baking so that they don’t get stuck together.
After 15 minutes remove tempeh from the oven and flip. Add more BBQ sauce to the other side of the tempeh and bake for another 20 minutes or until you get a nicely browned color. The edges of the tempeh should look caramelized once they are done.
Brush extra bbq sauce over to top for serving.
Serving and Storing
Serving – Serve vegan BBQ tempeh ribs as an appetizer or side. If serving as a side then serve with rice, salad, fries, or vegetables. These make a great addition to any summer bbq meal.
Storing – Store vegan ribs in an airtight container for up to 3 days in a refrigerator or freeze in an airtight container for up to 3 months. To reheat, gently reheat in the oven or on the stovetop.
Tips and Tricks
- Chop tempeh into thick equal sizes. This will ensure that the tempeh bakes evenly and that they are all ready at the same time. Make sure that the tempeh is not too thin as you don’t want them to break when you flip them over or serve them.
- Make sure the sauce has thickened before you baste the tempeh otherwise the sauce will be too thin and runny. As a result, it won’t stick to the tempeh. Stir BBQ sauce on low heat for at least 25 minutes or until thick.
- Flip the tempeh onto the other side after baking for 15 minutes and don’t forget to baste them again to ensure that both sides cook evenly and are coated with an equal amount of BBQ sauce.
- Wanna save on time? Skip the homemade BBQ sauce and opt for your favorite store bought option instead!
Frequently Asked Questions
Tempeh is a plant-based protein made from fermented soybeans that have been formed into a block. Store bought tempeh sometimes includes beans and grains.
Tempeh is a vegan meat alternative with a strong, nutty flavor. It is known to absorb flavors in food and sauce which makes it a great option. Tempeh can be baked, fried and steamed.
If you don’t like or can’t find tempeh, feel free to try this recipe with tofu. Make sure to buy extra-firm tofu and drain any excess water from it before slathering it in BBQ sauce.
More Vegan BBQ Recipes
- BBQ Tofu Steaks w/ Grilled Pineapple Salsa
- BBQ Tofu Bowl with Collard Greens
- Vegan Korean BBQ Bowls
- 31 Vegan Summer BBQ Recipes
Vegan Ribs w/ Tempeh
Ingredients
- 16 ounces tempeh
- 1 cup tomato sauce
- 3 tbsp. maple syrup
- 2 tbsp. apple cider vinegar
- 2 tbsp. mustard
- 2 tsp. smoked paprika
- 1 tsp. sweet paprika, optional
- 1 tsp. garlic powder
- 1 tsp. onion powder
Instructions
- Preheat the oven to 400F. Cover a baking sheet with parchment paper and set side.
- Add all the BBQ sauce ingredients (everything expect the tempeh) to a saucepot and place it over medium heat. Bring to boil, stirring occasionally. Once boiling, reduce the heat to low and let cook until thick, stirring occasionally. This should take about 20-25 minutes. Once it coats the back of a wooden spoon, you BBQ sauce is ready.
- Cut the tempeh into thin strips (between 1/2" and 1" thick) and place them on the prepared baking tray. Brush each strip gnerously with the bbq sauce and bake for 15 minutes.
- Remove from oven and flip. Add more sauce to the other side of the tempeh and bake for another 20 minutes or until you get a nicely browned color. The edges of the tempeh should look caramelized. Brush extra bbq sauce over to top for serving.
Notes
- Chop tempeh into thick equal sizes. This will ensure that the tempeh bakes evenly and that they are all ready at the same time. Make sure that the tempeh is not too thin as you don’t want them to break when you flip them over or serve them.
- Make sure the sauce has thickened before you baste the tempeh otherwise the sauce will be too thin and runny. As a result, it won’t stick to the tempeh. Stir BBQ sauce on low heat for at least 25 minutes or until thick.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Shelley says
We really enjoyed this! Sauce comes together easily. I used a Filipino tomato sauce as the base and kept the rest the same. I love the super crisp tempeh bits on the edges. Served over mashed potatoes.
Lauren says
These look really good! Do you think they would hold up if you barbecued them on an outdoor grill?
Judy Hendren says
Just love your recipes Sarah, gives me great ideas and thank you for sharing your ideas. I often get stuck with eating the same old stuff, I’m vegetarian so I get a lot out of your site.